EFFECT OF DIFFERENT FATS AND OILS AND THEIR MODIFICATION ON CHANGES DURING FRYING

[1] BENNION M, 1956, J HOME ECON, V48, P184

[2] BLUNT K, 1915, J HOME ECON, V7, P535

[3] THE FATTY ACID CONTENT OF SELECTED FOODS BEFORE AND AFTER COOKING [J]. JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY, 1952, 29 (09) : 378 - 379

[4] King FB, 1936, J AGRIC RES, V53, P0369

[5] BUTYLATED HYDROXYANISOLE AS AN ANTIOXIDANT FOR ANIMAL FATS [J]. JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY, 1949, 26 (09) : 449 - 453

[6] LOWE B, 1940, IOWA AGR EXP STA RES, V279

[7] THE USE OF ANTIOXIDANTS IN POTATO CHIPPING [J]. JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY, 1949, 26 (12) : 687 - 690

[8] MORGAN AF, 1919, J HOME ECON, V11, P394

[9] Rosenmund K. W., 1923, Z UNTERSUCH NAHRUNGS, V46, P154

[10] SAIR L, 1951, FOOD TECHNOL-CHICAGO, V5, P69

[1] BENNION M, 1956, J HOME ECON, V48, P184

[2] BLUNT K, 1915, J HOME ECON, V7, P535

[3] THE FATTY ACID CONTENT OF SELECTED FOODS BEFORE AND AFTER COOKING [J]. JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY, 1952, 29 (09) : 378 - 379

[4] King FB, 1936, J AGRIC RES, V53, P0369

[5] BUTYLATED HYDROXYANISOLE AS AN ANTIOXIDANT FOR ANIMAL FATS [J]. JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY, 1949, 26 (09) : 449 - 453

[6] LOWE B, 1940, IOWA AGR EXP STA RES, V279

[7] THE USE OF ANTIOXIDANTS IN POTATO CHIPPING [J]. JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY, 1949, 26 (12) : 687 - 690

[8] MORGAN AF, 1919, J HOME ECON, V11, P394

[9] Rosenmund K. W., 1923, Z UNTERSUCH NAHRUNGS, V46, P154

[10] SAIR L, 1951, FOOD TECHNOL-CHICAGO, V5, P69